Chef Tomo started cooking with his mother when he was five years old. His father also began teaching him to cut fish for sushi.
Chef Tomo studied at the Tsuji Culinary Institute. He studied in both Osaka, Japan, and Lyon, France. He graduated as Valedictorian of his class in this institution.
Tsuji Culinary Institute, Osaka, Japan
Tsuji Culinary Institute, Lyon, France
He traveled to France and secured the position of Chef de Partie of Fish and Appetizers at Michelin-starred restaurants. These are the two Michelin-starred Le Relais de la Poste in Magescq, three Michelin-starred Régis & Jacques Marcon in Saint-Bonnet-le-Froid and finally three Michelin-starred Maison Troisgros in Roanne. Chef Tomo then took place at MIFUNE New York. Chef Tomo received the Bronze Egg Award in the 2017 Red U-35 Competition. Indeed, an award-winning chef.
La Relais de la Poste
Régis & Jacques Marcon
Chef Tomo's interest is in French cooking. The beautiful presentation partly enticed him to enter culinary school.
Check these wonderful presentations by Chef Tomo!
Chef Tomo Urata
Smoke Scallop Confit, Truffe Cream, Burdock
Ginger Flavor Salad with Beets
Smoked Cobain Aziard Sashimi with Radish Balsamic and Vinaigrette with Dukkah Spice
MIFUNE stopped operating during the onset of the global pandemic. This unseen villain that shook the world made him standstill. He joined other people with compassion for the medical frontliners. They cooked and delivered food to them. It's true, a great institution might stop, but it always comes back stronger. MIFUNE came back with the talented and generous chef.
Book a reservation now to visit MIFUNE New York and see their exquisite restaurant.
Today, he is the co-executive chef of MIFUNE New York. There's no way he can't have the most fantastic presentations for his masterpieces. Chef Tomo enjoys using this Syosaku flat dinner plate for his dishes. Also, Syosaku's knife helps him prepare his creations. This knife has ruthless sharpness and high precision.